Piña Colada Ice Lollies Recipe - Great British Chefs

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Pina colada ice lollies

Snack
easy
8
15 minutes, plus freezing time

PT15M

Sally's piña colada ice lollies combine all the classic ingredients from this tropical cocktail in a boozy frozen lolly. Easy to make at home, these feature a hit of coconut liqueur along with fresh pineapple and coconut. Complete with the cherry on top, all you need is some summer sun...

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Ingredients

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Piña colada ice lollies
1/2 fresh pineapple, cut into small chunks
1/2 coconut, flesh cut into small pieces or shavings
8 glacé cherries
240ml of coconut water
120ml of Malibu, or other coconut liqueur
120ml of pineapple juice

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Method

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1

Divide the pineapple chunks, the coconut pieces (about 2–3 pieces each) and cherries between 8 ice lolly moulds

2

In a jug, mix together the coconut water, Malibu and pineapple juice then pour over the fruit to fill up the moulds

3

Position the lolly sticks then freeze for at least 6 hours, or preferably overnight, until solid

4

To release the lollies, warm the moulds gently between your hands or run under warm water

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After a five-year stint in the kitchen at two Michelin-starred restaurant The Ledbury, Sally is now head chef at The Harwood Arms in London.

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